Okay, this picture just doesn't do this soup justice! Although it looks simple, it is quite delicious! My husband told me the other night it's one of his favorite soups I make. It's very rich and creamy- yet it's very healthful! The perfect soup to eat on a brisk autumn evening with a loaf of crusty bread!
2 Tbl butter
2 Tbl olive oil
1 c. onion, finely chopped
1 c. celery, finely chopped
1 c. carrots, finely chopped
1 c. mushrooms, finely chopped
1 Tbl garlic
1/4 c. flour
4 c. vegetable broth
1 c. water
1/2 c. dry brown rice
2 tsp. salt
1/2 tsp. pepper
1 tsp dry mustard
1/2 tsp curry powder
1/8 tsp cayenne pepper (optional)
1 c. milk
In a large soup pot heat butter and olive oil over medium heat. Add onions and cook for 5 minutes. Add celery, carrots and mushrooms. Cook for another 3 minutes. Add garlic and cook for two minutes more.
Stir in flour and cook for 2 minutes. Add vegetable stock, water, rice and spices. Give it a good stir and bring to a boil. Reduce to a simmer and cook for 30 minutes, making sure the rice is cooked once the 30 minutes are up.
Turn off the heat and let soup cool for a bit. Slowly add the milk (never add cold to hot suddenly). Turn on the heat again and cook until completely heated through.
Enjoy this healthy soup with a crusty loaf of bread and a side salad.
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